A study of the power absorption and temperature distribution during microwave reheating of instant rice
A study of the power absorption and temperature distribution during microwave reheating of instant rice
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DOI：
10.1111/j.1365-2621.2011.02888.x
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发表时间：
2012-03
影响因子：
3.3
通讯作者：
D. Fan;Chunxiang Li;Wenrui Ma;Jianxin Zhao;Hao Zhang;Wei Chen
中科院分区：
文献类型：
--
作者：
D. Fan;Chunxiang Li;Wenrui Ma;Jianxin Zhao;Hao Zhang;Wei Chen
摘要微波加热是一种快速、方便的食品再加热方法。然而，供暖不均的现象时有发生。为了研究冷冻方便米饭在微波加热过程中的“冷斑”问题，利用在线监测仪对加热过程中的温度分布进行了检测。采用圆柱模型模拟方便米饭的微波加热过程，应用朗伯定律分析米饭对微波的吸收，预测米饭的加热温度。结果表明，在微波加热过程中，几何中心处的内部温度最高。用朗伯定律预测的数据与实验结果吻合较好，相关系数R2在0.990~0.999之间。
Summary Microwave heating is a rapid and convenient food-reheating method. However, uneven heating often occurs. To study the ‘cold spot’ problem of chilled instant rice during microwave reheating, online monitor was used to determine the temperature distribution during reheating. A cylindrical model was used to simulate the microwave reheating process of instant rice, and Lambert’s law was applied to analyse the microwave power absorption of rice and to predict the reheating temperature. The results showed that the internal temperature was highest at the geometric centre during microwave reheating. The predicted data using Lambert’s law matched the experimental results with relatively good agreement, and the correlation coefficient R2 is between 0.990 and 0.999.